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Chicken Tortilla Soup
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-
Prep
35
min
-
Total
35
min
-
Servings
6
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Ingredients
-
1
carton (32 oz) Progresso™ chicken broth (4 cups)
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1
cup thick & chunky salsa
-
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
-
3/4
cup crushed tortilla chips
-
1
medium avocado, pitted, peeled and chopped
-
1 1/2
cups shredded Monterey Jack cheese (6 oz)
-
2
tablespoons chopped fresh cilantro
-
Lime wedges, if desired
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Steps
-
1
In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
-
2
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.
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-
Adjust the heat level to individual tastes by choosing mild or medium salsa.
-
Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 330
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 1390mg
- 58%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 24g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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